Method:
1. In a pan heat the ghee or oil.
2. Add the crushed cardamoms and quinoa flour.
3. Keep stirring until the colour becomes brown.
4. Add water ( three fourth of a cup) .continue stirring.
5. Now add the sugar and simmer. Keep stirring until the sugar melts and the consistency is thick.
6. Garnish with almonds or pistachios.

Wednesday, September 26, 2012

Hariyali murgh tikka is a delicious dhaba style snack .Boneless chicken pieces marinated with a paste of coriander and mint along with spices and grilled to perfection. You can also make the same recipe with chicken drumsticks too.

1. Clean the chicken and cut into big cubes. Soak the satay sticks in water for a couple of hours before using to avoid burning.
2. Grind together all the ingredients mentioned above.
3. Marinate the chicken with it adding salt and garam masala at least for 2-3 hours.
4. Put the chicken pieces in the satay sticks.
5. Oil a baking tray and grill the chicken turning it once until done. ( about 30 - 40 mins)Grilling time varies depending on the oven size.

Method:
1. Mix semolina, maida and curd adding a little water to make a thick batter. Add salt and coriander leaves.
2. In a pan fry the tempering ingredients and add the chopped onion.Stir fry for a minute.
3. Add a pinch of turmeric powder in the end and mix this into the batter.

4. Spread a spoonful of mixture on the griddle to make uttappams.
5. Serve with coconut chutney.

Saturday, September 22, 2012

Chinese egg drop soup is one of my favourites. I keep making variations to this by adding different ingredients, greens or vegetables to it. This time I have tried it out with some pasta. It was delicious.

Method:
1. Boil the pasta adding a little oil and salt. Drain and set aside. Cut into smaller pieces.
2. In a pan pour the chicken stock and bring it to a boil.
3. Add corn starch mixed in water. Simmer it for a minute or two.
4. Break the egg and start pouring like a stream into the boiling soup and stir it.
5. Add the pasta and season with salt and freshly crushed pepper.

If you don't have chicken stock you can use maggi chicken cube for flavour.

Method:
1. Wash and cut the green chillies into big pieces.
2. Heat oil and fry the chillies for a minute until half done.
3. In a pan heat a little oil and add the tempering ingredients.
4. When they crackle, add the wet masala and saute it for 1-2 minutes on medium flame. Add salt and turmeric powder.
5. Now add the dry masala and the green chillies. Mix it and add about 1 cup water and simmer to cook. If you need more gravy add water accordingly.
6. This is a popular spicy dish from Hyderabad ( Andhra Pradesh ), usually served with Biriyani. It goes well with Jowar ki roti also.

Method:
1. Soak moong dal for a few hours.
2. Grind coarsely adding a little water, green chillies and cumin seeds.
3. Remove in a bowl and stir in the besan. Add salt, baking soda and finely chopped coriander leaves.
4. Pour the batter on the non-stick pan and spread it with the back of the spoon.

5. Pour a little oil or ghee and roast it until crisp on medium flame.

Method:
1. Boil the potatoes and green peas.
2. Cut the carrot, onion and capsicum very finely....preferably in a food proccessor.
3. In a pan take a little oil and saute the ginger-garlic paste. Add onions and stir fry.
4. Add the chopped vegetables and stir fry for a minute. Add the salt and turmeric powder and simmer till done.
5. Now add the boiled potatoes and green peas and pav bhaji masala. Mix well and let it cool.
6. Take water in a bowl. Mix a little salt.
7. Trim out the edges of the bread slices. Dip the slice in water and immediately squeeze out the water completely keeping it flat in the palm of your hand.
8. Fill it with a little portion of the prepared vegetable and shape it like a roll.
9. Deep fry and serve hot.

Monday, September 17, 2012

This is another combo meal of Sindhi Cuisine. Khichni (rice and split moong dal cooked together with the flavours of cardamom) is served with Sai bhaji with accompaniments like tuk patata, fried papads or kachris, curd and pickleIngredients:
Rice ..... 1 cup
Green moong dal (split) ... handful (or little more)
Green Cardamoms..... 3 - 4 ( split)
Cumin seeds .... 1/2 tsp
Pepper corns ..... 5-6
Ghee (clarified butter) ... 2 tbsp
Salt ...... to taste.Method:
1. Wash the rice and dal together. Soak for at least half an hour.
2. Heat ghee in a pan and add the cardamom, cumin and pepper corns. Do not wait until they crackle. Add the rice and salt and stir fry for a minute.
3. Add double quantity of water ( if rice + dal are one and quarter cups, add two and half cups water)
4. Boil and then simmer until the rice is cooked. You will like the aroma of this rice dish when it is cooking.
5. This goes well with: SAI BHAJI (click to see the recipe)